tbse.in : Class XI Nutrition Question Paper Sample Tripura Board Of Secondary Education
Board : Tripura Board Of Secondary Education
Exam : Class XI
Subject : Nutrition
Document Type : Sample Question Paper
Website : tbse.nic.in
Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/7298-Nutrition.pdf
Nutrition Question Paper :
Class-XI :
Full Marks : 70
Time : 3 hours
Related : Tripura Board Of Secondary Education Class XI Philosophy Question Paper Sample : www.pdfquestion.in/6708.html
General instructions :
i) All questions are compulsory
ii) Attempt all parts of a question at one place.
Q1. A) Choose the correct answer :
(i) Pellagra preventing vitamin is Thiamin / Niacin/ Retinol/ Riboflavin.
(ii) Calorie value of fat is 2.3/4.3/7.3/9.3 cal
(iii) The method of cooking by boiling for long time with minimum water is called Stewing / Steaming/ Boiling/ Frying
(iv) Balanced diet for children upto 6 months cow milk/ powder milk/ chicken soup/ Breast milk.
B) Answer in one word or very briefly the following questions. 1×10=10
(i) Name the body protective nutrient.
(ii) Write the full name of BMI
(iii) Name one method for assessment of nutritional status.
(iv) Which instrument is used for measuring the caloric value of food?
(v) Name two essential amino acids
(vi) Which vitamin is lost with rice extract during cooking of rice?
(vii) Write the advantage of steaming method of cooking
(viii) Name the best method of cooking green vegetables.
(ix) What is the calory demand of a sedentary adult woman
(x) Name the mineral which is absent in milk.
Q2. Answer in brief :
(i) Write the importance of Nutrition
(ii) What do you mean by protein sparing action of food?
(iii) Write the role of fibres in food.
(iv) Define first class protein
(v) What is water balance?
(vi) Mention the necessity of cooking food
(vii) What is standard food?
(viii) What are the purpose of food planing
(ix) State the factors affecting food planning of a pre-school children.
(x) What is R.D.A?
Q3. Answer in brief : 4×6=24
(i) What is Nutrition? How is it related to health? 1+3=4
or
State the role of food in preventing diseases. Why is health education essential for maintenance of good health.
(ii) What is Nutrient? All food are Nutrients but all Nutrients are not food–Explain 2+2=4
(iii) Name one water soluble and one fat soluble vitamin and state their deficiency symptoms. 1+3=4
(iv) What are the precautions to be taken for maintaining nutritive value of food during cooking? 2+2=4
or
What is grilling and simering? Mention their importances.
(v) State the factors affecting daily food pattern.
(vi) What type of food is pulse? Discuss its food value . 1+3=4
Q4. Answer the following questions 6×2=12
(i) What do you mean by positive and negative water balance? Describe briefly the mechanism of water balance in human body. 2+2+2=6
or
Distingnish between animal protein and plant protein. What is biological value of protein?
How can it be determined? 3+1+2=6
(ii) What is food planning State the criteria to be cansidered during food planning. 2+4=6
or
Describe the nutritive value of rice. Distingnish between rice and per boiled rice. 3+3=6
Syllabus :
Unit-I : An introduction to Nutritional Science (Periods 30)
i) Nutritional Science – Definition and Importance of Study of Nutrition Relation of Nutrition with other subjects
ii) Basic Concepts of Food, Nutrition and Health Food – Definition, Classification and Function. Role of food in the maintenance of good health
Nutrition – Definition, Different phases and its significance. Relation between food and nutrition
Health – Definition, Basic concept of good and bad health. Relation between nutrition and health Basic concept of assessment of nutritional status – meaning, objectives and significance of its determination
Unit-II : Nutrients, Nutritive processes and concept of calories (Periods 50)
i) Nutrients – Basic concepts and type of nutrients, Relation between food and nutrients
ii) Different nutrients – Carbohydrate, Protein, Fat, Vitamin, Minerals and Water – Definition, Classification with examples. Elementary Chemistry, Sources, daily requirements, properties and functions. Their significance in maintenance of good health
iii) Water balance – Elementary principles, brief Mechanism and Significance
iv) Concepts of Calorie – Definition, calorie value of nutrients, measurement, calorie requirement in different age groups.